Indulgent confection takes on a
whole new identity
at Earth and Sugar.

One of the world’s finest cake design studios, Earth and Sugar has been setting confectionery trends and levels of excellence in cake design for over thirteen years.

The belief that quality should never be sacrificed by aesthetics drove Earth and Sugar to launch its highly sought-after creations in 2009. Since then, we have redefined the possibilities of large scale baking and crafted one of a kind cakes that represent the phenomenal quality of our identity from mixture to decoration.

Our company’s original focus was solely on wholesale baked goods to Bloomingdale's B Cafe's and Nordstrom Coffee Bars. In 2014 we moved into the wedding cake industry and never looked back. Earth and Sugar has been featured in hundreds of the most coveted magazines, blogs, and editorial outlets multiple times. Featured alongside the industries top event vendors and highlighted story features in publications such as Vogue, Inside Weddings, Martha Stewart, Brides, Munaluchi Brides, Modern Weddings, Modern Luxury, The Knot, Wedding Sparrow, Green Wedding Shoes, Ruffled, 100 Layer Cake, Style Me Pretty, People Magazine and many more.

Long before today’s baking trends were even on the horizon, Earth and Sugar was crafting a culinary path that fulfilled its potential by merging real ingredients with curated designs.

The brand Earth and Sugar represents the evolution of skilled cake artistry. Starting as a humble kitchen based business with a passion for creating beautiful cakes, it has grown into an exclusive bespoke bakery that is recognised globally. Much like the cakes our esteemed team works on, the brand of Earth and Sugar is constantly evolving, but it is through the process that its true beauty shines through. 

“I like to eat, not bake, but my fondest memory was making pastries with my nanny,” says Makris, 36, who also has two children with husband Geris. “I figured I would give it a try.”

Before long, Makris was selling cupcakes in department store coffee shops. She had yet to tackle more ambitious projects until a wedding planner asked her to make a cake. The self-taught baker “just went home and tried.” That creation appeared in Southern Weddings magazine. Soon, Makris was doing one photo shoot after the next until her cakes were showcased everywhere from Martha Stewart Weddings to Brides Asia.

Today, some 10 years after launching Earth and Sugar, Makris runs a commissary in the heart of the Dixie Corridor. A meaningful location to her; she was married at a church down the street with an added tasting studio in Miami. Though there’s plenty to be said for the macarons, cupcakes, cookies and other confections made with natural ingredients on the menu, it’s the detailed artistry and rich flavor of her team’s elegant wedding cakes that has style-savvy brides-to-be clamoring for appointments. Makris’ squad consisting of pastry chefs, designers, a kitchen production staff and delivery team runs like clockwork, even in times of inevitable chaos. “A child has 95 percent dreams and 5 percent nightmares. That’s how I would describe a cake bakery,” says Makris, who adds that, yes, that dreaded moment where a cake gets dropped, has happened. “I’ve done more in 10 years than many do in 30,” says Makris, crediting her husband and parents for their support, and her production manager, Allison Goldsmith, for flawlessly executing timelines.

It is through this mutual trust and respect that we continue to shape and reshape our approach to clean baking to yield the most outstanding offerings.

Earth and Sugar delivers wedding cakes from Vero Beach to Key Largo, and will even fly them, upon request, to New York City or the Bahamas via private jet. Though she declines to discuss the most expensive cake her staff has ever created, she notes that “the ceiling depends on the client". For one such client, a young woman named by Forbes as one of the most successful entrepreneurs under 30, Earth and Sugar provided a weekend’s worth of desserts.

When it comes to wedding cakes, however, Makris can speak from experience!

Robin Hodes | Lifestyle Media Group | May 27, 2019

Above all, our greatest promise is to provide our clients with a rich experience that relentlessly pushes at the boundaries of creativity and traditional baking without compromising on excellence, charm and originality.




Weekdays | 9am to 5pm

Saturday | 9am to 2pm

Sunday | Closed

  • Allison Goldsmith


  • Laurie Bateman